Tuesday, April 20, 2010

Chik'n Fajitas with fixins

Tonight was one of our favorite summer recipes: Fajitas!

I used chik'n style seitan with onions, peppers, & cherry tomatoes, generously coated with fajita seasoning. Served with all the usual stuff: tortillas, guacamole, and salsa. I also made some refried beans to eat on the side, or on your fajita, whatever floats your boat.

This is one of our summer staples, and I keep meaning to get a griddle for our grill so I can cook it outside. It can really heat up the kitchen during July, but David adores them (and, I admit, I do too,) so we make them at least once a week.

This meal was also one of my more expensive ones (about $30), the priciest ingredients being the frozen organic peppers & avocados. Frozen peppers are actually one of our biggest food costs around here! David uses them in quick stirfries for lunches, I use them in fried rice or in pepper "steak," and they are about $3/bag. Bell peppers are high up on "pesticide residue" lists, so they're one of the few foods that I always buy organic.

3 comments:

  1. Loved them! Are frozen organic peppers cheaper than fresh organic? If so, imma start buying them instead.

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  2. This meal was great. The cost of organic bell peppers is robbery. But I will not use conventional. They make meals taste so good.

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  3. Sunni, they're $3 at Wheatsville for a 10oz bag of frozen stoplight peppers. I usually assume the bag is worth 1-2 fresh peppers when subbing them out.

    We only eat fresh peppers in the summer when we can get them from the garden or Boggy Creek Farm.

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